Regular readers know that my wife and I are obsessed with cookbooks. We have far too many. And sadly, with the convenience of digital media, very often, my first resource when looking for recipes is […]
I have to admit that I almost always include a sous-vide egg dish on my menus when hosting dinners these days. I just love the soft richness of a slow-cooked soft-boiled egg and love pairing […]
Weekdays can be tough for us amateur cooks. As much as we’d like to spend the day prepping something fresh and wonderful to serve one’s family for dinner, the reality is our jobs kind of get in the way. That’s why I do a lot of cooking on weekends, making things that I know won’t lose any flavour or freshness when frozen and defrosted several days later. One of the best methods for cooking this way is sous-vide.
One of my favourite chefs in Singapore is Malcolm Lee. Not only is he immensely talented, passionate and hard-working, he’s also humble and sincere. I’ve been a fan of his ever since he opened his first restaurant, Candlenut Kitchen, which was located on Neil Road in Singapore. Because of evil landlord issues (which seems to be becoming the norm on our little island-nation), Malcolm had to close Candlenut Kitchen down in 2012. Almost a year and a half later, this driven young chef has re-opened, this time in newer, shinier digs; he’s also dropped the “kitchen” in the restaurant’s name.
It’s no surprise to regular readers that I often use sous-vide techniques when cooking at home. I have regularly gushed about my sous-vide equipment, especially my recently acquired Vacmaster VP112EU chamber vacuum packer and my Addelice swid immersion circulator (distributed by my buddy Paul). I have, over the past few years, found that cooking by sous-vide not only allows you to control the doneness of foods perfectly but that the process is very clean and fuss-free. For me, the best value of using this method is to produce really amazing food that would otherwise have been rather fiddly to produce so well.
It’s no secret that I love burgers. Love going out for them and also love making them. And I think I do a pretty good job. Haven’t had too many complaints at least. That said, I’ve always been slightly bothered by one thing. I prefer my burgers with a slightly thicker patty. It’s just more pleasurable to chomp down on a nice fat burger. While I have had good burgers made with thin, flat patties–which necessitates at least two patties per burger–they just don’t have the same level of juiciness and taste compared to a well-made thick patty. My problem is that cooking a thick patty can be tricky.
Over the past few months, the way that I have been cooking has changed irrevocably. You see, late last year, I picked up a device from Singapore’s newest, coolest and easily largest kitchen store, ToTT, that has not only changed the way that I cook but also what I am cooking.
The device is a SousVide Supreme, which is something you quite simply need to use to realize just how revolutionary it can be for a home chef. I am sure by now most of us are familiar with seeing the words “sous-vide” on restaurant menus.